Culinary Institute of America: Barbecue & Grilling Recipes

By the CIANetwork

Kentucky-Style Barbecue Lamb
This Kentucky-style barbequed lamb leg slowly smokes for up to ten hours, until it becomes soft as butter. The pit should be maintained at 250 degrees Fahrenheit. Chef Tucker Bunch coats the leg with a dry rub, which forms a delicious crust and infuses the meat with flavor as it cooks. If you don't have a smoker, you can alternatively set up a gas grill with one burner turned on to low heat. Watch video below or click here for recipe.

Grilled Spiced Pork with Grape Kebabs

These grilled spiced pork kebabs are flavored with a North African marinade. Two pounds of pork can make kebabs for eight if you add grapes to the skewers and pair the kebabs with a spinach salad. The grapes add juiciness so there's no need for a sauce. Watch video below.

Lemon Basil Oil Over Grilled Prawns and Pasta

Canola oil infused with Lemon and Basil makes this pasta sauce a great alternative to heavier cream-based sauces. Watch video below or click here for recipe.